Wednesday, September 8, 2010

Baked Chili Relleno - WW

45 min. Prep: 25 min. Cook: 20 min.
159 calories/serving (approx.)

1 large egg separated
1 large egg white
1 dash salt
1 can green chili peppers whole small, drained
3/4 ounce cheddar cheese shredded
1 x salsa hot or medium (optional)

1. Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray. Set aside.
2. In a medium bowl, with electric mixer on high speed, beat egg white and salt until stiff.

3. In a small bowl, lightly beat egg yolk; fold into egg whites. Spread half the mixture in prepared dish. Open chile and place flat on top; sprinkle with cheese. Spread remaining egg mixture on top to make an even layer.

4. Bake until golden brown and center is set; 15-20 minutes.

Serve with salsa if desired; rice and salad.

Source: Recipe land
Now I did not use canned green chilis but my new chilis from New Mexico.  It was so tasty, hot but tasty.  Ever since I got the chilis I could not wait to try a chili relleno recipe.  It was sure worth the wait.

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